Coconut Curry Brothy Rice & Chicken plate

Main MealsOne Pot Recipes05.09.2026

Coconut Curry Chicken & Brothy Rice

Name: Coconut Curry Chicken & Brothy Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 g chicken breast, sliced into thin cutlets; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp gochujang; 1 tbsp garlic cloves, minced; 2 tsp sugar, divided; 1 lime, juiced and divided; 1 tbsp avocado oil, divided; 3 cup chicken bone broth; 1 can skimmed coconut milk; 3-4 tbsp thai red curry paste; 150 g basmati rice, dry; 1 cup edamame, steamed; 1 cup broccoli, steamed; green onions, sliced

Prep Time: 15 min

Total Time: 45 min

Serves 4

Tender marinated chicken over fluffy basmati rice, steamed greens, and a fragrant coconut curry broth that's pure comfort in a bowl.

Ingredients

500 g chicken breast (sliced into thin cutlets)

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp gochujang

1 tbsp garlic cloves (minced)

2 tsp sugar (divided)

1 lime (juiced and divided)

1 tbsp avocado oil (divided)

3 cup chicken bone broth

1 can skimmed coconut milk

3-4 tbsp thai red curry paste

150 g basmati rice (dry)

1 cup edamame (steamed)

1 cup broccoli (steamed)

green onions (sliced)

Instructions

In a bowl, mix the soy sauce, oyster sauce, gochujang, minced garlic, 1 tsp sugar, and 1/2 of the lime juice.

Add this mixture to your chicken and set in the fridge to marinate for at least 1 hour.

Wash the rice 3-4 times or until the water runs clear, then drain and add to a rice cooker along with 2 cups of water. Start the rice cooker.

Heat a large pan over medium-high heat and add half the oil. Once hot, use tongs to place your chicken cutlets down and sear for 2-3 minutes on each side.

Turn the heat down to medium-low, pour over any remaining marinade, and cover. Allow the chicken to cook until it hits an internal temp of 165°F and the marinade has thickened. Remove from the pan and set aside.

In the same pan, add the remaining oil and the curry paste. Fry the curry paste for 2-3 minutes until aromatic before adding the coconut milk and bone broth.

Bring this mixture to a simmer, then add remaining sugar and lime juice. Taste the broth and adjust the salt if needed.

Slice the chicken, then assemble your bowl with rice, steamed edamame, broccoli, and chicken. Pour the broth over the rice and garnish with sliced green onions and lime slices.